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Friday, March 26, 2010

The Cuban sandwich is a South Florida classic and it is one of my favorites. It is a hot pressed sandwich of Cuban bread, sliced ham, spicy roasted pork, mustard, and sliced dill pickles. There are several variations to it depending whether you are from the Tampa area or further South. I was thinking about making some Cubans for the Tennessee vs Ohio State Sweet Sixteen game tonight.

Earlier in the week I was at Food City and was thrilled to see they have started carrying Blues Hog's line of BBQ sauces! [Standard review disclaimer: Unless otherwise stated, I have no affiliation with and received no compensation from restaurants or product manufacturers reviewed and paid full retail price for the item reviewed.]

Blues Hog is one of the most highly respected sauces among BBQ enthusiasts. The folks on the BBQ forums all rave about it, for good reason. Just how good is it? Ulika Food Blog (competitive BBQ team and a Big Green Egg owner) says, "I thought I could eat toenail clippings if I had Blues Hog to go with it."

One of the problems with buying specialty BBQ sauces is that you have to order online and pay shipping that almost doubles the cost. So at $3.99 a bottle, I bought all three varieties.

Blues Hog Tennessee Red - A thin vinegar based sauce that is excellent on pulled pork. I tasted it on pulled pork comparing it side by side to my vinegar based sauce and they were very similar, so no wonder I loved it.

Blues Hog Barbecue Sauce - I've tried this on pulled pork and chicken thighs. This is what most people think of when they hear "Barbecue Sauce". Thick, sweet, spicy, smoky and stick to your fingers good. This was Alexis' favorite.

Blues Hog Honey Mustard Sauce - South Carolina style mustard sauce is an acquired taste. You either love it or hate it. I think it's earthy rich flavor is wonderful. This one is as good of a mustard sauce that I have made or tasted.

So I was on my way home from work tonight and "food-dreaming" about dinner when inspiration hit me. I was using leftover pulled pork for the "roasted pork" part of the sandwich, why not use the Blues Hog Mustard Sauce in place of the plain yellow mustard that normally adorns a Cuban? I present to you....the BBQueban.

Slice the bread lengthwise. Lightly butter the inside of the bread and grill/toast until crisp.

Top the bottom with the ham, pork, mustard sauce, pickle, cheese and the top piece of bread. Cut in half at an angle.

Cook in a panini press for 5-8 minutes. If you don't have a press, you can put the sandwich between a hot griddle and a preheated cast iron (or heavy pot) on top.

One easy presentation tip is turning your cheese slices diagonally so bits stick out of the side. This sandwich was a smashing success!Yeah, that bread is crunchy good. The crispy texture of the bread and pickle are perfectly matched with the gooey cheese. Good? These go to eleven.These are big sandwiches. I could only eat one half of mine and I was still stuffed.

We love cubans and I can see the sauce addition kicking it up a notch. There is a little hole in the wall Cuban restaurant on the Old Knoxville Hwy in Maryville that serves the authentic stuff and their sandwich is excellent - worth the drive from West Knoxville. I used Blues Hog Original on my pork. How bout them Vols?

So how does one manage with the Little League? This is just our first year, but with both of them in, all of a sudden we're booked 4 days out of the week with baseball! The crock pot has been my friend, but we're eating late or really early and not always together. Argh! Fortunately, both of my boys think they are hot stuff now, especially when they don their cleats and uniforms so I'm glad they are enjoying it.

Oh Chris, today I had my first Asian BBQ boneless rib sandwich in NYC! Yikes, I have been reading that they are really into pork bun (I know- Deliveranc'y and all huh?) and their BBQ...well, if I could reach through and grab your sandwich I am sure the neighborhood might hear me squealing from happiness between the two right now! I'm bad...

Hi, Captain John here. Headed out the door and then due south, right now. Will update you a little later, It. is. 71 degrees and sunny. The Bumpkin Lisa says this is the recipe that will await my return! Let me know if you head this way, I'll have the boat ready.